Keto Strawberry Muffins (Gluten-Free, Dairy-Free)
By Carine Claudepierre
Published on 08/08/2019 - Last updated on 10/30/2023
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Keto strawberry muffins are easy, healthy almond flour muffins with only 3.9 grams of net carbs per muffin.
Plus, they are gluten-free, dairy-free, and perfect to pair with a cup of my bulletproof coffee for breakfast.
Are Strawberry Muffins Keto?
Classic Strawberry Muffins are made with all-purpose flour and sugar.
One classic strawberry muffin contains an average of 30 grams of net carbs. It’s almost 10 times what this recipe below contains!
How To Make Keto Strawberry Muffins
Almond flour is the most delicious keto flour to create moist muffins and cakes.
It contains very few carbs and a lot of fiber which makes it very fulfilling.
Let’s see how easy you can make these cute low-carb muffins.
Ingredients
All you need are 7 simple ingredients.
- Almond Flour – You can’t use coconut flour for this recipe.
- Eggs – I used large eggs.
- Sugar-free crystal sweetener of your choice – I love Monk fruit crystal but erythritol and xylitol, in the same amount work in this recipe. Read my keto sweetener guide to find out which are my 4 preferred sweeteners!
- Coconut oil – or melted butter if you prefer, I love dairy-free baking.
- Baking powder – or half the amount of baking soda if preferred.
- Diced strawberries – I used fresh strawberries, but frozen strawberries would have worked well too. First, defrost the strawberries, and chop and discard the juice. Frozen strawberries add lots of juice that soften the muffin batter too much. Always defrost before use.
- Unsweetened almond milk – almond milk is the best milk on the keto diet. It doesn’t contain lactose, the natural sugar from milk. You can also use unsweetened vanilla almond milk in this recipe. It has no sugar and adds a lovely vanilla flavor to the keto strawberry muffins.
Preparation
Preheat your oven to 350°F (180°C) to ensure it’s properly heated when you’re ready to bake.
Prepare for the baking process by lining a 12-hole muffin pan with muffin paper cups.
Alternatively, you can opt to grease the pan with an oil spray for easier removal of the muffins later on. Set the prepared muffin tin aside as you move forward.
Making The Batter
In a medium-sized mixing bowl, begin by whisking together the eggs and sugar-free sweetener of your choice.
Add the unsweetened almond milk and melted coconut oil, ensuring that all the ingredients are at room temperature.
This is particularly important because if you use cold eggs directly from the fridge, they might cause the melted coconut oil to solidify, resulting in oil lumps within the mixture.
In such a case, you can use butter instead to prevent this undesirable outcome.
Gradually incorporate the baking powder and almond flour into the mixture. To avoid lumps in the batter, add the almond flour in 1/2 cup increments, gently stirring each time to ensure a smooth integration.
If you decide to include diced strawberries in your muffins, fold them into the batter at this point.
If you’re using frozen strawberries, it’s crucial to defrost them first. This step is necessary to eliminate any excess moisture from the berries, which could otherwise make the muffin batter overly moist.
Forming Muffins
Now, take the prepared muffin batter and evenly distribute it among the 12 muffin liners in the pan.
To ensure consistency in both size and carb content per serving, consider using a mechanical ice cream scoop. This tool will help you achieve accuracy and uniformity in the size of each muffin.
Baking The Muffins
Place the filled muffin pan into the preheated oven. Allow the muffins to bake for a duration of 22 to 25 minutes.
To determine their doneness, insert a toothpick into the center of a muffin. It should come out clean or with minimal crumbs clinging to it.
Cooling Down
After the baking time is complete, let the muffins cool down for about 10 minutes while still in the pan. This short resting period helps the muffins set and makes them easier to handle.
Following this, gently transfer the partially cooled muffins from the pan to a cooling rack. Allow them to cool further for approximately 30 minutes to 1 hour.
It’s important to exercise patience during this time, as the muffins achieve their best texture when allowed to cool to room temperature.
By following these detailed instructions and allowing the muffins to cool properly, you’ll be able to enjoy a batch of delicious and perfectly textured muffins.
Serving The Muffins
You may wonder when it is appropriate to sneak these 3.9 grams of net carbs into your day? I recommend three options:
- Breakfast – this is a very fulfilling muffin delicious with a large almond milk latte. I recommend a large dollop of unsweetened coconut yogurt or whipped cream on top if you are really hungry.
- Snack – if you crave sweets, this will fix your sweet tooth in the middle of the day and keep you full until dinner.
- Post-workout – these muffins contain 5 grams of protein, which is great to reload your muscle mass while enjoying a sugar-free muffin.
Allergy Swaps
These keto strawberry muffins definitely tick all the diet requirements. Almond flour is gluten-free, which means that they are also delicious gluten-free strawberry muffins.
I recommend checking the ingredient list of your baking powder if you are gluten intolerant. Some may contain added gluten. Otherwise, use half the amount of baking soda.
If you are allergic to coconut, swap the coconut oil for melted butter.
Storage Instructions
It might take you a while to eat 12 of these paleo strawberry muffins. Great news, they freeze perfectly well.
First, place the muffins into a zip-lock bag or airtight container. I recommend freezing the muffins without paper cups.
Next, freeze for up to 3 months. Finally, defrost at room temperature the day before. You can rewarm your keto strawberry muffins into the oven or toaster.
Frequently Asked Questions
Yes, you can replace the strawberries with other berries like blueberries, raspberries, or blackberries. If you don’t like berries, you can add vanilla extract, lemon zest, or chocolate chips.
There are many low-carb fruits that are keto-friendly such as raspberries, blueberries, or strawberries.
Similar Recipes
If you love good bakery-style muffins with few carbs, I recommend giving a go to my other keto muffins recipe below.
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Keto Strawberry Muffins
Ingredients
- 3 large Eggs
- ½ cup Erythritol Monk fruit or erythritol or xylitol
- ⅓ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Coconut Oil melted
- 2 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- 1 cup Fresh Strawberries fresh or thawed (6 oz)
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
- Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them. This eliminates any juice to prevent the muffin batter from getting overly moist.
- Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that each muffin has the same size (and so the same amount of carbs per serving).
- Bake for 22–25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
Storage
- Store in an airtight muffin box for up to 4 days at room temperature.
- Can be frozen in airtight ziplock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.
How to serve your muffins?
- Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Will cherries work with this recipe?
Absolutely!
What if i dont have time to eggs to get to room temperature? How would the texture of muffins change? And is there any quick method to get eggs and milk to room temperature?
It will be good as soon as cold eggs don’t touch the melted coconut oil. Coconut oil solidify with cold and will form lumps.
Delicious!! My husband has been hesitant about trying any keto baked goods but he loved this muffins. Perfect texture and flavor!
You have NO idea how this recipe blow my mind… I freaking hate almond flour. Not anymore.
I changed the almond milk for coconut milk and ended ridiculously delicious. Girl, you saved my insipid keto life!!!!
Thank you so much for such a lovely comment!
Can I add whey protein powder to increase the protein content of the muffins? Would I need to replace some almond flour or add more wet ingredients?
It’s always tricky to add protein powder in baked goods because it also dry out the batter and can make the muffins crumbly. What about you add the protein powder into a sugar-free buttercream frosting !
These are so tasty! I didn’t have vanilla almond milk, so I just added a teaspoon of vanilla extract. Thanks for a great recipe!
Absolutely delicious!
These look great. Since I only use original non sweetened almond milk, can a bit of vanilla be added to make up the difference with the unsweetened vanilla almond milk? Thank you.
The vanilla almond milk I am using is also unsweetened, it has vanilla extract added, no sugar. If you are using plain almond milk add 1 teaspoon vanilla extract in the batter for extra boost of flavor.
I lost the taste of strawberries in this recipe, even though I put a few more in than the recipe called for. I found the almond flavour was overpowering. I feel calling them strawberry frangipans more appropriate. Could cream be used instead of almond milk?
well 1 cup of strawberry is what any regular strawberry muffin recipe calls for, more will add watery texture to the crumb. Maybe your strawberries weren’t ripe enough to release flavor. You can also add a strawberry natural extract to boost the flavor, enjoy!
Can I use a silicone muffin pan or will it not cook properly
They won’t crisp as well on side I guess, I am not a fan of silicon mold for keto baking but it should work.
I made these as a loaf and it’s perfectly yum. It’s almost exactly like a wheat flour pound cake. Definitely a keeper recipe. Thank you
Great muffins! Great taste and easy to make. Thank you for the recipe.
This recipe is delicious!! It tastes like strawberry shortcake. I added some whipped cream.
This is the first keto bakery recipe I made that tastes just like what I used to make with regular flour. So good! It’s a keeper. will they bake up the same with frozen blueberries?
Thank you! Yes blueberries will be delicious too
These muffins are on my automatic remake mental list! They are that great. I make them in a mini-muffin tin, so the texture is spot on and not too moist. I add cinnamon, chopped pecans, sprinkle of ginger, and salt. They are great plain! Mine cook in 16 min and get nicely browned
can i substitute vegetable oil for coconut oil? if so, does it still count as being “keto”? I want to make these for my daughter
The recipe doesn’t use vegetable oil but coconut oil. Vegetable oils are not keto friendly and I don’t use them in my recipe. You are safe using coconut oil! Enjoy! Carine
Since beginning a journey with diabetes, I’ve tried many recipes.Some disappointed me, some I threw in trash, but this was the most satisfying I’ve tried. I may try the same basic recipe using blue berries, or apple cinnamon, or chocolate chips. Thank you.
These muffins are delicious!
I made these they are so good but mine were very crumbly. Do you know why?
It can be that you used almond meal not thin almond flour or too small eggs.
Bonjour,
Je n’ai que de la poudre d’amande. Est-ce que je peux l’utiliser en remplacement de la farine d’amande ?
Merci par avance de votre retour.
Dans cette attente,
Meilleures salutations,
Natalia.
Oui pas de probleme, cela marcheras tres bien